A good dessert recipe I can make within an hour?!
I need to make a dessert for cooking at school and have no idea what to make!. It has to be able to be made within an hour (including baking time - if there is any) and I can't use a freezer or fridge at all!. I would really like it to be a summer pudding that serves about four but anything will do really!. Any ideas!?Www@FoodAQ@Com
Answers:
This is one of my favorite desserts!. It makes 8-10 parfait glasses, but you can bring half to school (in clear plastic larger cups) and keep half for your family:) (or, if you're making it at school, bring some empty plastic cups, or a tupperware to bring the rest home)
LEMON MELTING MOMENTS
1 pt (2 c) heavy whipping cream
1/2 c!. sugar
juice of 4 lemons
grated zest of 2-4 lemons
1 TB!. sweetened condensed milk
8-10 whole fresh strawberries (to garnish)
Combine all ingredients (except berries) in well-chilled mixing bowl, and beat until very thick!. Divide among 8-10 parfait glasses and chill!. Garnish with a whole strawberry to serve
This is good for a cooking class, because you'll be squeezing real lemons (cut in half, and stick a fork in each half and twist, if you don't have a juicer) and you'll be using real lemon zest (use a small grater on the outside of the peel)Www@FoodAQ@Com
LEMON MELTING MOMENTS
1 pt (2 c) heavy whipping cream
1/2 c!. sugar
juice of 4 lemons
grated zest of 2-4 lemons
1 TB!. sweetened condensed milk
8-10 whole fresh strawberries (to garnish)
Combine all ingredients (except berries) in well-chilled mixing bowl, and beat until very thick!. Divide among 8-10 parfait glasses and chill!. Garnish with a whole strawberry to serve
This is good for a cooking class, because you'll be squeezing real lemons (cut in half, and stick a fork in each half and twist, if you don't have a juicer) and you'll be using real lemon zest (use a small grater on the outside of the peel)Www@FoodAQ@Com
Total time: 55 minutes (phew! just under your 1 hour limit *g*)
Hot fudge pudding cake!. The first time I made this, I couldn't understand why the hot water!. I don't know how, but it ends up being a very moist cake-like top with a pudding-y bottom!. Very rich, but easy and good!.
-1 1/4c granulated sugar, divided (I use half of this, don't like *too* sweet)
-1c all-purpose flour
-7 Tablespoons cocoa, divided
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/2 c milk
1/3 butter, melted (you can use margarine too)
1 1/2 teaspoons vanilla
1/2 c packed brown sugar
1 1/4 c hot water
-whipped cream or ice cream (optional)
Heat oven to 350F!.
Stir together 3/4 granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt!. Stir in milk, butter & vanilla; beat until smooth!.
Pour batter into ungreased 9-inch square baking pan!. Stir together remaining 1/2 c granulated sugar, brown sugar and remaining 4 Tablespoons cocoa; sprinkle mixture evenly over batter!. Pour hot water over top!. **DO NOT STIR!**
Bake 35-40 mins or until centre is almost set!. Let stand 15 mins; spoon into dessert dishes, spooning sauce from bottom of pan over top!. Garnish with whipped cream or ice cream!.Www@FoodAQ@Com
Hot fudge pudding cake!. The first time I made this, I couldn't understand why the hot water!. I don't know how, but it ends up being a very moist cake-like top with a pudding-y bottom!. Very rich, but easy and good!.
-1 1/4c granulated sugar, divided (I use half of this, don't like *too* sweet)
-1c all-purpose flour
-7 Tablespoons cocoa, divided
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/2 c milk
1/3 butter, melted (you can use margarine too)
1 1/2 teaspoons vanilla
1/2 c packed brown sugar
1 1/4 c hot water
-whipped cream or ice cream (optional)
Heat oven to 350F!.
Stir together 3/4 granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt!. Stir in milk, butter & vanilla; beat until smooth!.
Pour batter into ungreased 9-inch square baking pan!. Stir together remaining 1/2 c granulated sugar, brown sugar and remaining 4 Tablespoons cocoa; sprinkle mixture evenly over batter!. Pour hot water over top!. **DO NOT STIR!**
Bake 35-40 mins or until centre is almost set!. Let stand 15 mins; spoon into dessert dishes, spooning sauce from bottom of pan over top!. Garnish with whipped cream or ice cream!.Www@FoodAQ@Com
Fast Fruit deserts
Take 3/4 cup boiling water and 1 cup thawed COOL WHIP Whipped Topping and mix & match your recipe from these options!.!.!.
JELL-O Brand Gelatin flavor options frozen fruit choices
Strawberry strawberries
Raspberry raspberries
Orange mixed fruit blend
Berry Blue blueberries
Then follow our 3 simple steps:
--------------------------------------!.!.!.
STIR boiling water into 1 pkg!. (4-serving size) JELL-O Brand Gelatin in large bowl at least 2 min!. until completely dissolved!.
ADD 2 cups frozen fruit; stir until gelatin starts to thicken!. Mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended!.
SPOON whipped topping mixture evenly into four dessert cups!. Spoon remaining gelatin and fruit mixture over whipped topping mixture in each cup!. Refrigerate 15 min!. or until set!. Store any leftover dessert cups in refrigerator!.Www@FoodAQ@Com
Take 3/4 cup boiling water and 1 cup thawed COOL WHIP Whipped Topping and mix & match your recipe from these options!.!.!.
JELL-O Brand Gelatin flavor options frozen fruit choices
Strawberry strawberries
Raspberry raspberries
Orange mixed fruit blend
Berry Blue blueberries
Then follow our 3 simple steps:
--------------------------------------!.!.!.
STIR boiling water into 1 pkg!. (4-serving size) JELL-O Brand Gelatin in large bowl at least 2 min!. until completely dissolved!.
ADD 2 cups frozen fruit; stir until gelatin starts to thicken!. Mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended!.
SPOON whipped topping mixture evenly into four dessert cups!. Spoon remaining gelatin and fruit mixture over whipped topping mixture in each cup!. Refrigerate 15 min!. or until set!. Store any leftover dessert cups in refrigerator!.Www@FoodAQ@Com
Key Lime Pie
Make a graham cracker crust and blind back for about 10 minutes then fill with
1 can (15 ounce) of sweetened condensed milk, 1/2 cup key lime juice and 4 egg yolks whipped until combined!. (whisk all ingredients well)
I usually bake the pie again for about 10 minutes but traditionalists eat it as is (without baking again with the filling)!.
Normally you do refrigerate this pie but if you bake again for 10-12 minutes like I indicated, it sets well right away!.Www@FoodAQ@Com
Make a graham cracker crust and blind back for about 10 minutes then fill with
1 can (15 ounce) of sweetened condensed milk, 1/2 cup key lime juice and 4 egg yolks whipped until combined!. (whisk all ingredients well)
I usually bake the pie again for about 10 minutes but traditionalists eat it as is (without baking again with the filling)!.
Normally you do refrigerate this pie but if you bake again for 10-12 minutes like I indicated, it sets well right away!.Www@FoodAQ@Com
How are these!? I make cookies all the time!
Ingredients:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz!. pkg!.) Semi-Sweet Chocolate Chips
* 1 cup chopped nuts
PREHEAT oven to 375° F!.
COMBINE flour, baking soda and salt in small bowl!. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy!. Add eggs, one at a time, beating well after each addition!. Gradually beat in flour mixture!. Stir in morsels and nuts!. Drop by rounded tablespoon onto ungreased baking sheets!.
BAKE for 9 to 11 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan!. Prepare dough as above!. Spread into prepared pan!. Bake for 20 to 25 minutes or until golden brown!. Cool in pan on wire rack!. Makes 4 dozen bars!.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above!. Divide in half; wrap in waxed paper!. Refrigerate for 1 hour or until firm!. Shape each half into 15-inch log; wrap in waxed paper!. Refrigerate for 30 minutes!.* Preheat oven to 375° F!. Cut into 1/2-inch-thick slices; place on ungreased baking sheets!. Bake for 8 to 10 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!. Makes about 5 dozen cookies!.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks!.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups!. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each!. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes!.Www@FoodAQ@Com
Ingredients:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz!. pkg!.) Semi-Sweet Chocolate Chips
* 1 cup chopped nuts
PREHEAT oven to 375° F!.
COMBINE flour, baking soda and salt in small bowl!. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy!. Add eggs, one at a time, beating well after each addition!. Gradually beat in flour mixture!. Stir in morsels and nuts!. Drop by rounded tablespoon onto ungreased baking sheets!.
BAKE for 9 to 11 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan!. Prepare dough as above!. Spread into prepared pan!. Bake for 20 to 25 minutes or until golden brown!. Cool in pan on wire rack!. Makes 4 dozen bars!.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above!. Divide in half; wrap in waxed paper!. Refrigerate for 1 hour or until firm!. Shape each half into 15-inch log; wrap in waxed paper!. Refrigerate for 30 minutes!.* Preheat oven to 375° F!. Cut into 1/2-inch-thick slices; place on ungreased baking sheets!. Bake for 8 to 10 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!. Makes about 5 dozen cookies!.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks!.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups!. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each!. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes!.Www@FoodAQ@Com
caramel Pudding
whole milk 500 ml
sugar 3/4cup
vanilla essence 1tsp
eggs 5
additional sugar for caramalization (4 tbsp cup)
boil milk
add 1 cup of sugar to the milk
once the milk cools add 5 beaten eggs and vanilla essence
caramalise the sugar(add water enough to moisten the sugar and heat it until it turns golden in color)
pour the caramel syrup into a bakedish and bake for half an hr or u can steam it!.
once cool unmould it
note: nutmeg can be used to add flavour
a bit of butter makes handling caramel syrup easierWww@FoodAQ@Com
whole milk 500 ml
sugar 3/4cup
vanilla essence 1tsp
eggs 5
additional sugar for caramalization (4 tbsp cup)
boil milk
add 1 cup of sugar to the milk
once the milk cools add 5 beaten eggs and vanilla essence
caramalise the sugar(add water enough to moisten the sugar and heat it until it turns golden in color)
pour the caramel syrup into a bakedish and bake for half an hr or u can steam it!.
once cool unmould it
note: nutmeg can be used to add flavour
a bit of butter makes handling caramel syrup easierWww@FoodAQ@Com
This link will take you to a list of desserts!. It includes the time of prep and cooking/baking!.
You can look at it and see if you like it:
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.Www@FoodAQ@Com
You can look at it and see if you like it:
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.Www@FoodAQ@Com